Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a skillet, heat olive oil over medium heat and brown the chicken thighs on both sides. Transfer to the slow cooker.
- Add carrots, potatoes, onion, garlic, thyme, rosemary, salt, and pepper into the slow cooker.
- Pour chicken broth over the ingredients.
- Cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and vegetables are cooked.
- Shred the chicken slightly with a fork, stir everything well, and serve hot garnished with fresh herbs.
Notes
- You can add chopped celery or peas for extra flavor and nutrition.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg